Grown by Felipe Arcila at the Jardines del Eden farm in Quindio, this coffee is harvested to strict ripeness criteria, then floated and hand-sorted to remove defects.
The cherries undergo 30 hours of underwater fermentation before pulping, with the parchment gently washed and dried under temperature-controlled conditions. The Java variety traces back to an Ethiopian landrace and is prized for its disease tolerance and high cup quality.
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